Fish & dry fish

"Baby shrimp" typically refers to small or young shrimp, either in their juvenile stage or a small-sized variety like bay shrimp or krill. They're super versatile and loved for their sweet flavor, tender texture, and how quickly they cook.

Common Uses:

• Soups: Adds a sweet, umami depth, especially in Asian broths or miso soup.

• Salads: Tossed cold in shrimp cocktails or pasta salads.

• Omelettes or stir-fries: Quick to cook and blend well with eggs, veggies, or rice.

• Dried baby shrimp: Used in Asian cuisine as a seasoning or topping (especially in Korean, Thai, Bengali and Chinese dishes).

Quick Cooking Tip:

Since they're so small, don’t overcook them—they can go rubbery fast. A minute or two in a hot pan or broth is usually enough.

Lotia Fish (Bombay Duck)

Bombay duck is a type of fish found in the coastal waters of the Arabian Sea and the Bay of Bengal, particularly in the region around Mumbai (formerly known as Bombay), India. However, it is not actually a duck but a fish species known as Harpadon nehereus.

The name "Bombay duck" is derived from the old British name for Mumbai (Bombay) and the strong odor the fish emits, which is similar to that of a duck. It is commonly used in Indian and Southeast Asian cuisines.

Bombay duck has a unique flavor and is often dried and salted before consumption. It is commonly fried or used in curries and other seafood dishes. The texture of the fish is soft and flaky, and its taste is described as savory and pungent.

While Bombay duck is a popular delicacy in many parts of India, it may not be readily available in all countries or regions. If you're interested in trying Bombay duck, it's best to check with local seafood markets or specialty stores that cater to Indian or Southeast Asian cuisine.